Method for obtaining powder from highly concentrated high viscous solutions
a high viscosity solution and powder technology, applied in solvent extraction, separation process, filtration separation, etc., can solve the problems of difficult crystallization of sugar mixtures, difficult crystallization of solutions containing oligosaccharaides, and difficult separation of simple separations
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example 2
A sample of 47.7. g of commercial lecithin, containing 72.5% acetone insoluble and 1% water, was heated to 70.degree. C. and injected , over a period of 30 seconds, to the inlet of a continuous dispersing instrument (Ultra-Turrax.RTM. basic T-25 equipped with S25 KV-25 F-IL dispersing head and DK 25.11 flow chamber, all manufactured by IKA), through which 104 g of dry acetone (dried over anhydrous sodium sulfate) were circulated in a closed system. The closed system comprised a closed vessel having an inlet and an outlet, connected by tubes to the outlet and inlet, respectively, of the flow chamber. The commercial lecithin was injected to the inline stream of the flow chamber such that it was drawn by the circulating acetone into the flow chamber, thereby the lecithin-acetone mixture was subjected to the high shear mixing at 24,000 rpm, resulting in a suspension of purified lecithin particles which was pumped into the closed vessel. The inlet and outlet of the closed vessel were arr...
example 3
523 g of hot concentrated purified soy molasses containing 79.5% solids was mixed with 5250 g absolute ethanol by means of continuous inline dispersing instrument (Ultra-Turrax.RTM. basic T-25 equipped with S 25 KV-25 F-IL dispersing head and DK 25.11 flow chamber, all manufactured by IKA) operated at 24,000 rpm, as described in Example 2, to obtain a suspension of fine saccharaide particles. The suspension so obtained was filtered through Buchner funnel under vacuum and the precipitate cake was rinsed with 100 g of cold absolute ethanol following by drying under vacuum (0.05 bar) at 58.degree. C. for 5 hours. 366.9 g of stable odorless white powder were obtained. The powder contained 94.8% sugars of the composition given in Table 1.
example 4
184 g of hot purified concentrated soy molasses of 84.9 wt. % solids were added to 1370 g of absolute ethanol under conditions of high shear mixing, as described in Example 1, to obtain a suspension of fine particles. The suspension was filtered by Buchner funnel using filter paper (whatman 42) under vacuum. The precipitate cake was further rinsed by 100 g cold absolute ethanol. The collected precipitate was further dried under vacuum (0.05 bar) at 58.degree. C. for 5 hours, to obtain 139.8 g of odorless white powder containing 90.5% sugars of the composition given in table 2. The soy sugars powder, stored in a closed container, has shown no deterioration signs, nor any changes were observed, for a period of over 12 months.
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